Potato Soup

1 large onion chopped
2-3 cloves of chopped garlic
6-8 large redskin, baked potatoes sliced in chunks
Roux for thickening (equal parts of butter and flour melted together)
1 can of chicken stock
½ - 1 Gallon Milk
2-3 cups grated sharp cheddar cheese
1-2 T parsley
Salt and pepper to taste

In a large stock pot, over medium heat, caramelize onion and garlic in olive oil. Remove from pot. Add equal parts of butter (1 cup) and flour to pot (1 cup) melt into a paste. Add Milk. Whisk constantly to prevent burning. Let soup warm up until it thickens. If it doesn’t thicken, make more roux and add.

Once soup is thick, add potatoes, chicken stock, cheese, parsley, s n’p, and stir until cheese is melted. Sooo Yumo in a bread bowl.